Greek Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c. dry green lentils8 c. water1/2 c. chopped white onions4 large cloves garlic, minced1/2 c. chopped carrots1/2 c. diced celery3 Tbsp. olive oil3 Tbsp. tomato paste2 vegetable bouillon cubes2 bay leaves1/2 tsp. oregano1/2 tsp. black pepper3 T. cider or red wine vinegarRed pepper flakes to tasteSalt to taste
Pick through the lentils carefully on a baking sheet, checking for any stones or twigs. Rinse the lentils well in running water. Drain and set aside.
In a large soup pot, saute the onion, garlic, carrots, and celery in the olive oil with a big pinch of salt until the aromatics are softened and translucent -- about 5-7 minutes.
Add the tomato paste, pay leaves, oregano, water, bouillon, and lentils. Bring to a boil, then reduce the heat to low and simmer for about 90 minutes, or until the lentils are nice and tender.
Season with salt, pepper, red pepper flakes, and a big splash of vinegar. Delicious!
The recipe makes 8 servings, each roughly 1 1/3 to 1 1/2 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
In a large soup pot, saute the onion, garlic, carrots, and celery in the olive oil with a big pinch of salt until the aromatics are softened and translucent -- about 5-7 minutes.
Add the tomato paste, pay leaves, oregano, water, bouillon, and lentils. Bring to a boil, then reduce the heat to low and simmer for about 90 minutes, or until the lentils are nice and tender.
Season with salt, pepper, red pepper flakes, and a big splash of vinegar. Delicious!
The recipe makes 8 servings, each roughly 1 1/3 to 1 1/2 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 358.2 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.9 g
- Protein: 5.1 g
Member Reviews